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bright burst meyer lemon tart

I love baking but given the chemistry in the process, I rarely change a recipe I find.  Yes, I may add or change a spice but the measurements and types of ingredients remain as listed.  This recipe is from The New York Times.   I like to serve it with a big dollop of fresh whipped cream and a bright yellow wheel of lemon.

Of course you can make your own pie crust but I find the store bought frozen pastry dough is so good and easy.  Pie crust and I have a funny relationship. It has taken me years and years to get it right, and still sometimes it shrinks in the pie dish or magically overcooks.  To eliminate frustration and potential disaster, frozen pie dough is great unless you are good at making it from scratch.  Food 52 recommends the sweet pastry dough recipe from Joy of Cooking cookbook.

 

bright burst meyer lemon tart

I love baking but given the chemistry in the process, I rarely change a recipe I find.  Yes, I may add or change a spice but the measurements and types of ingredients remain as listed.  This recipe is from The New York Times.   I like to serve it with a big dollop of fresh whipped cream and a bright yellow wheel of lemon.

Of course you can make your own pie crust but I find the store bought frozen pastry dough is so good and easy.  Pie crust and I have a funny relationship. It has taken me years and years to get it right, and still sometimes it shrinks in the pie dish or magically overcooks.  To eliminate frustration and potential disaster, frozen pie dough is great unless you are good at making it from scratch.  Food 52 recommends the sweet pastry dough recipe from Joy of Cooking cookbook.

 

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Ingredients

Recipe serves: 6 to 8
5 to 6 meyer lemons
1 cup (200 grams) superfine sugar
1 stick plus 3 tablespoons butter
7 large egg yolks
5 large eggs
1/2 teaspoon salt
tart shell
powdered sugar for dusting
for garnish 1 meyer lemon cut into 6 round wheels
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thoughts&stories

Meyer lemons versus the Eureka or Lisbon lemons are different in a few ways:

-they tend to be smaller and skin is thinner

-the taste is sweeter sometimes almost tastes like a tangerine

-the skin is deliciously fragrant and can smell like bergamot

-the season is from late winter to early spring

 

 

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bright burst meyer lemon tart
  • time
    1 hour
  • serves
    6
  • skill level
    Easy

Ingredients

Directions

1
Done

tart shell

If using frozen pastry dough, follow the directions on package for blind baking using a 9-inch fluted tart pan. After rolling dough and forming into the tart pan, I recommend refrigerating for at least 30 minutes to chill before blind baking. Blind baking requires placing a piece of parchment paper over the dough, adding rice or pie weights, cooking for 15 minutes, then removing the parchment and weights, and baking for another 10 minutes.

2
Done

Filling

Grate zest of lemons. Squeeze lemons to extract 1 cup of juice.

3
Done

In a medium saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.

4
Done

In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat.

5
Done

Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking.

6
Done

Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe.

7
Done

Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.

8
Done

Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking.

9
Done

Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes.

10
Done

Cover edges with foil, if necessary, to prevent over-browning.

11
Done

When pie is cool, dust with powdered sugar. Or slice into 6 to 8 pieces, plate and dust with sugar. Serve with a dollop of whipped cream and a lemon wheel.